Roasted Tomato and Red Pepper Soup

If you love tomato soup, then you're going to flip for the extra depth of flavor this roasted tomato and red pepper soup has! And, it's heart-healthy too!

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

In honor of today being February 1st and "Go Red For Women" month which shines the spotlight on woman's heart health, I have a wonderfully easy, tasty, healthy, and RED soup for you. 

I know you'll love its zippy taste and the delicious depth of flavor this hearty soup provides.

Get MORE soup, stew, and chowder recipes!!

This soup weighs in at around 180 calories per serving (1 ½ cups), so not only is it good for your heart, it's good for your waistline too!

🙂

ROASTED TOMATO AND RED PEPPER SOUP     {PRINT THIS RECIPE}
6 servings

2 cans, (28 ounces) of whole peeled tomatoes
salt and pepper
2 tablespoons extra virgin olive oil
½ medium red onion, minced
3-4 cloves garlic, minced
¼ teaspoon, red pepper flakes (or to taste)
1 jar (12 ounces) of roasted red peppers
2 bay leaves
1 ½ teaspoon dried basil
1 teaspoon dried oregano
2 cups low sodium chicken broth
1 tablespoon brown sugar
¼ cup Greek yogurt
2 tablespoons brandy
additional salt and pepper
olive oil for garnish
2 tablespoons Parmesan cheese for garnish

-Preheat the oven to 425 degrees.
-On a parchment-lined baking sheet, use a slotted spoon to place the tomatoes (without their juice) in a single layer on the baking sheet. Reserve the tomato juice for later.
-Salt and pepper the tomatoes liberally.
-Roast in the oven for approximately 30 minutes.
-Remove the tomatoes and allow them to cool slightly.
-In a large stockpot, heat the olive oil over medium heat and add the onion, garlic, and red pepper flakes.
-Saute for a few minutes and then add the roasted tomatoes.
-Use a potato masher to break up the tomatoes (being careful not to splatter yourself).
-Add in the jar of roasted red peppers, bay leaves, basil, and oregano.
-Add in the reserved tomato liquid.
-Add the chicken stock and brown sugar. Stir well to combine.
-Reduce the heat to low and simmer for at least ½ hour.
-Remove the bay leaves.
-Allow the soup to cool. Using a ladle and working in batches, add the soup to a blender and puree until you've reached your desired consistency (we like ours with a little extra texture so I didn't blend for too long)
*NOTE - You can also use an immersion blender (stick blender) to puree your soup.
-Add the pureed soup back into the stockpot and return it to a low simmer.
-Add in the brandy and the Greek yogurt and stir well to combine.
-If needed, season with additional salt and pepper
-Ladle the soup into bowls and garnish with a drizzle of olive oil and some Parmesan cheese.

My husband went CRAZY for this soup and honestly, he wasn't all that thrilled when I told him what was for dinner (LOVE it when that happens)!

I served it with a nice salad and some really tasty low-calorie focaccia muffins which were the perfect accompaniment for this hearty, healthy winter meal.

Happy February Gang! Let's keep our hearts healthy because we women have a lot of lovin' to do! 🙂